We're mixing whole-grain spaghetti with zucchini noodles to add volume and save calories in these simple, flavor-packed meal-prep bowls. The bright and herby chimichurri sauce originally appeared in Katie Workman's salmon recipe for EatingWell magazine (see Associated Recipes). Leftover chicken, tofu or canned beans can be swapped in for the shrimp. Source: Eatingwell.com, July 2019

Carolyn A. Hodges, R.D.


Chimichurri Sauce
Noodle Bowls


Instructions Checklist
  • Put a large pot of water on to boil for the pasta.

  • Meanwhile, prepare sauce: Place parsley, garlic, lemon juice, oregano, crushed red pepper (if using), salt and pepper in a food processor. Puree until smooth. With the motor running, drizzle in oil. Scrape down the sides, then process again until well combined. Place 2 tablespoons of the sauce in each of 4 small lidded containers and refrigerate. Refrigerate any remaining sauce separately for another use.

  • To prepare noodle bowls: Cook spaghetti in the boiling water according to package directions. Drain and rinse under cold running water, then drain again and transfer to a large bowl; add zucchini noodles.

  • Using tongs or two large forks, gently toss the spaghetti and zoodles together until well-combined. Divide among 4 lidded single-serving containers. Top each with 3 ounces shrimp and 1 tablespoon feta.

  • Seal the containers and refrigerate for up to 4 days. Toss with chimichurri sauce just before serving.


Tip: Look for a package of fresh zucchini noodles in the produce department, or make your own zucchini noodles.

To make ahead: Refrigerate for up to 4 days. If using precooked frozen shrimp, wait to defrost the shrimp until you're ready to eat.

Nutrition Facts

377 calories; 19.9 g total fat; 4 g saturated fat; 145 mg cholesterol; 377 mg sodium. 851 mg potassium; 28.1 g carbohydrates; 4.6 g fiber; 5 g sugar; 24.8 g protein; 1790 IU vitamin a iu; 53 mg vitamin c; 85 mcg folate; 163 mg calcium; 3 mg iron; 104 mg magnesium;